A delicious boozy fruit salsa for National Chip & Dip Day! Plus, learn the history of the tortilla chip, and what started the chip n' dip craze.

Pineapple Avocado and Tequila Salsa

Ingredients

1 pound Pineapple

1/3 cup minced Red Onion

1 Serrano Chile, stemmed, seeded, and minced

3 tablespoons Cilantro, chopped

3 cloves of Garlic, minced

1/2 of a Lime, juiced

2 ounces Tequila

1 Avocado

Sea Salt

Instructions

Chop up the fresh pineapple using a small dice: that's a 1/4-inch cube.

Strain the pineapple, removing all excess juice, then add it to a mixing bowl. Now add the minced red onion, minced serrano chile, chopped cilantro, minced garlic, and the juice from half of a lime. Add in the tequila, mix to combine.

Next up, slice up some avocado. Simply use a butter knife cut each half into a grid. Then scoop it out with a spoon.

Gently fold in the avocado. I do this to keep the salsa from getting mushy. It's salsa… not guacamole!

Salt to taste and serve it in your favorite party bowl along with some tortilla chips. Squeeze a little lime on them and sprinkle them with salt. You won't regret it.